If you love to indulge in the thick chocolate hazelnut spread known as Nutella, you will go absolutely nuts for these Nutella Brownies.
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5 from 5 votes

Nutella Brownies

If you love to indulge in the thick chocolate hazelnut spread known as Nutella, you will go absolutely nuts for these Nutella Brownies. They are so rich, decadent, and extra fudgy. Make these sinful brownies today!!
Prep Time15 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 224kcal
Author: Jen Sobjack

Ingredients

Instructions

  • Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
  • Add the Nutella and butter to a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring well between each interval, until Nutella is melty and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
  • In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Spread the batter evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Cool the brownies in the pan on a wire rack.

Video

Notes

For cakey brownies: Bake them until a toothpick inserted into the center comes out with only a few moist crumbs. Begin checking at around 25 minutes.
For fudgy brownies: Bake them for only 20 to 25 minutes. A toothpick inserted into the center will come out with wet batter on it but the top will look dry and the edges will be set. Cool the brownies completely on a wire rack then place them in the refrigerator to firm up before slicing. 

Nutrition

Serving: 1slice | Calories: 224kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 95mg | Potassium: 110mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4.4% | Calcium: 3.5% | Iron: 7.5%